Hands off my cookies!

Stefanie Lechthaler

17.12.2025

Translation: machine translated

Pictures: Stefanie Lechthaler

Butter, sugar, chocolate - that's all you need for the perfect biscuits. Believe me, these biscuits are so delicious that you have to eat them all at once. Alone.

Whether shortbread, sables or simply butter biscuits - these biscuits have different names all over the world and taste slightly different, but they all have one thing in common: they are practically made from nothing but butter, sugar and flour. The best prerequisite for an irresistible biscuit.

My new favourite biscuits

I've been in love with shortbread ever since I travelled to the UK. The shortbread smells sweet, tastes of vanilla and melts in the mouth - like butter. And despite all the sweetness, it's not at all fudgy. A dangerous combination.

Traditionally, the dough consists of two parts butter, one part sugar and three parts flour. I use a slightly different recipe.

Lightly salted shortbread with chocolate chips

Makes about 24 biscuits:

• 250 grammes butter or margarine
• 100 grammes crystallised sugar
• 50 grammes cane sugar
• 300 grammes white flour
• two pinches of salt (if you like it even saltier, a little more)
• one egg (you can omit this for vegan biscuits)
• 170 grammes dark chocolate
• 2 sachets of bourbon vanilla sugar

Beat the cold butter or margarine together with the salt, granulated sugar, cane sugar and vanilla sugar in a large bowl using a hand blender until you have a soft, creamy mixture. The fluffier, the better. To save yourself some employees, you can divide the butter into small pieces before beating, so it mixes more quickly with the sugar.

Now gradually add the flour to the mixture while continuing to mix with the hand blender. Every now and then, use a rubber scraper to push the dough from the edge back into the mixture. This will prevent lumps of flour from forming.

Once the dough is even and no lumps of flour are visible, add the chocolate. To do this, cut the chocolate bar into small cubes. Don't be afraid to add the crumbs that are created when cutting to the dough. These give the biscuits an extra chocolaty flavour. Again, mix everything together until the chocolate is well distributed and the mixture is homogeneous.

Roll the dough into a sausage, wrap in cling film and refrigerate for two hours. Then whisk the egg and brush the dough sausage with it. If you like an extra caramel flavour, you can sprinkle some brown sugar over the dough and spread it with a brush. Don't overdo it with the amount - the pastry really isn't lacking in sweetness.

Cut the dough into small rolls about one centimetre wide and spread them out on the baking tray lined with baking paper. Place the shortbread in the oven at 180 degrees for 12 to 15 minutes on the middle shelf.

As soon as the biscuits have a golden brown edge, you can take them out of the oven. Unfortunately, you'll have to be patient and let them cool for about half an hour. Only then will they be hardened and won't break in your hand.

And now it's «cookie time».

Stefanie Lechthaler

Editor

Stefanie.Lechthaler@digitecgalaxus.ch

Painting the walls just before handing over the flat? Making your own kimchi? Soldering a broken raclette oven? There's nothing you can't do yourself. Well, perhaps sometimes, but I'll definitely give it a try.

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